Walnut Free Apple Cider Reduction
Warm, tangy, and laced with the gentle heat of Ceylon cinnamon and ginger, this apple cider reduction is the kind of sauce that makes everything it touches taste more special. It comes together with just a handful of pantry staples — fresh unfiltered cider, a touch of honey, and a pinch of sea salt — simmered low and slow until glossy and spoon-coating. The slow reduction is where the magic happens, concentrating all that bright, orchard flavor into something rich and complex without any added thickeners or fuss. It's a great reminder that tree-nut-free cooking doesn't mean sacrificing depth or sophistication. Drizzle it over roasted pork, a sharp cheese board, oatmeal, or even vanilla ice cream and watch it disappear fast. The apple cider vinegar adds just enough brightness to keep the sweetness balanced and interesting. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 2 cups fresh apple cider (unfiltered)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
Instructions
- 1
Combine the apple cider, apple cider vinegar, honey, Ceylon cinnamon, ground ginger, and sea salt in a small saucepan over medium heat, stirring until the honey dissolves.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 25–30 minutes, until the liquid has reduced to roughly 1/2 cup and coats the back of a spoon — a finger drawn through the coating should leave a clean line.
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